Ingredients

• 1 lemon, for juice
• ¼ cup diced pimientos
• 8 oz pineapple tidbits in juice
• ⅓ cup light mayonnaise
• ½ teaspoon curry powder
• 10 oz diced roasted chicken (about 2 cups)
• 12–16 Bibb lettuce leaves

Steps

1. Juice lemon (2 tablespoons); drain pimientos and pineapple. Combine lemon juice, pimientos, pineapple, mayonnaise, and curry powder in medium bowl. Stir in chicken until well blended.
2. Arrange lettuce leaves on serving plates; mound chicken salad in center and serve.

Ingredients

• 1 prepared 9-inch pie crust
• 2 very well-ripened plantains (rinsed)
• 1 (24-ounce) jar mango slices in light syrup (drained)
• 2 eggs (or ½ cup egg substitute)
• 1 tablespoon brown sugar
• 1 tablespoon honey
• ¼ teaspoon cinnamon
• ⅛ teaspoon kosher salt

Steps

1. Preheat oven to 450°F. Arrange pie crust in 9-inch pie plate; pinch or fold edges of dough to finish.
2. Cut ends off plantains; slice through peel lengthwise for easy removal. Remove and discard peels; place plantains in blender (or food processor). Add remaining ingredients and process 20-30 seconds, scraping sides down as needed, or until smooth and fully blended.
3. Pour mixture into pie crust. Bake 30 minutes or until center of pie is set and crust is golden. Cool completely and serve.
4. (Makes 8 servings.)